Onion Pakoda | Fast and Straightforward Tea time snack recipe

My 176th recipe, “Onion Pakoda”, a crispy snack / aspect that may be made prepared in 10 minutes. Pakoda, usually is one among my very favourite snacks / aspect. If I’ve to name out particularly, the Cashew and Onion Pakoda are my two most favourite. Throughout my childhood, my dad would get me a pack of sizzling onion pakoda for my night snack. It could be tremendous scrumptious with a cup of sizzling masala chai by the aspect. After marriage, once I first moved to RK’s home, Onion pakoda was one of many very first dishes my MIL ready for lunch. I completely cherished it and it was higher than the pakoda I had tasted to this point. Whereas it was crispy like the opposite pakoda I had eaten, this one was not very onerous to chew into. Which is what I cherished essentially the most about this recipe. An ideal snack which was much less oily, crispy and comfortable on the similar time. That is additionally a really fast and straightforward recipe, and is a superb aspect for rice, particularly with rasam. I’ve shared the little tips to make the proper onion pakoda, which I learnt from my MIL, within the notes part 😉

onion pakoda

Onion Pakoda

2015-06-08 13:56:25

Serves 2

Elements

  1. Besan (Gram) Flour – 1 Cup
  2. Rice Flour – 1 Tbsp
  3. Crimson Chilli Powder – 1/2 tsp (alter per style)
  4. Salt – 1/2 tsp (alter per style)
  5. Asafoetida – 1/4 tsp
  6. Jeera Powder – 1/4 tsp (Optionally available)
  7. Onion – 1/2 medium (very thinly sliced)
  8. Curry leaves – 1 sprig
  9. Oil – 2 Tbsp + For frying
  10. Water – as wanted

Directions

  1. First add the besan flour, rice flour, chilli powder, salt, asafoetida, jeera powder to a big mixing bowl and blend properly.

    pakoda pakoda

  2. Add the sliced onion, curry leaves to the flour combination. Now warmth the oil in a pan / kadai for frying the pakoda. As soon as the oil is sizzling, take 2 Tbsp of the new oil and add to the flour combination. Rigorously, with out burning your fingers, combine every part collectively.

    pakoda pakoda

    pakoda pakoda

  3. Now, sprinkle little or no water over the combination simply adequate to deliver all of the substances collectively.

    pakoda pakoda

  4. In batches, add the onion flour combination to the new oil by gently breaking them aside. Fry in medium flame till properly golden brown.

    pakoda pakoda

  5. Drain the surplus oil on a paper serviette and serve sizzling.
    onion pakoda onion pakoda

Notes

  1. – The onion ought to be sliced very skinny for getting the best texture. My MIL makes use of a slicer used to make chips. I used a really sharp knife for slicing.
  2. – Rice flour is added to offer a slight crispness to the pakoda. I like to recommend including it, nonetheless you’ll be able to skip it if you do not have it helpful.
  3. – Scorching oil is added to the flour to get a comfortable pakoda. If not added, the pakoda may end up very onerous to chew into.
  4. – Add simply little water to bind all substances collectively. Don’t add extra water. The pakoda will take in extra oil.
  5. – Whereas mixing the batter, do it gently and likewise don’t over combine the batter. Else you’d find yourself with a tough pakoda.

Revi’s Foodography http://revisfoodography.com/

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